Search Results (179)

The gradual decline in wine consumption in Czechia poses significant challenges for domestic winemakers. Moreover, the sector faces mounting pressure from climate change—most notably global warming—which is increasingly affecting viticulture and wine production across the region. Using advanced predictive models, we estimated developmental trends and calculated forecasts for yield-generating components of grapevine cultivation. The results confirm stagnation or modest growth in the sector, with its development remaining strongly influenced by structural changes and external economic factors. While consumer demand is shifting toward white (or lighter) wines, climate change in Czechia is enhancing conditions for cultivating grape varieties suited to red wine production. This article examines the imbalance between supply and demand in the Czech wine market and identifies wine tourism as a possible solution for resolving the discrepancy. Full article

This review explores the application of chemometric techniques for the authentication, characterization, and adulteration detection of Cypriot agri-food products registered under European Union quality schemes, including Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Given the increasing global demand for premium and geographically linked food products, ensuring their authenticity and integrity has become critical. Although Halloumi cheese, wines, and Zivania are the most researched Cypriot products, additional studies are still needed. Chemometrics, when coupled with spectroscopy, offers robust analytical tools for distinguishing genuine products from their imitations by characterizing them. This review provides an overview of certified Cypriot products and focuses on published applications where chemometric approaches have been used to assess product origin, composition, and adulteration. The paper concludes with current challenges, methodological limitations, and future directions for expanding the role of chemometrics in food integrity verification within the context of EU geographical indications. Full article

China’s liquor industry continues to steadily expand and develop. The industry is currently transforming, shifting its focus from scale to quality and efficiency. This transformation is significantly increasing the demand for quality and safety testing. Currently, the testing system relies mainly on manual operation or traditional mechanical equipment. Technical bottlenecks include low testing efficiency, a significant imbalance in the cost–benefit ratio, and difficulty meeting the modern industry’s dual technical index requirements of testing accuracy and systematicity. In this context, the innovative research and development of new detection technology is key to promoting technological upgrades in the liquor industry. Near-infrared (NIR) spectroscopy is a core, competitive analytical method for non-destructive wine quality testing due to its technical advantages, such as non-destructive analysis, real-time online detection, and the absence of sample pretreatment requirements. This study systematically elaborates on the optical principle and detection mechanism of NIR spectroscopy and explores the application paradigm of chemometrics in spectral data analysis. This study covers the quantitative analysis of alcoholic strength, the determination of main ingredient content (sugar, acidity, esters, etc.), the construction of trace flavor substance fingerprints, the authentication and origin tracing of alcoholic products, and the monitoring of wine aging quality dynamics, among other key technology areas. Additionally, we review the fusion and innovation trends of artificial intelligence and big data technology, the R&D progress of miniaturized testing equipment, and the technical bottlenecks of spectral modeling and algorithm optimization. We also make scientific predictions about the evolution path of this technology and its industrial application prospects. Full article

Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND^® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO₂ levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article

Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine. Full article

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC). Full article

There is a growing interest in using agri-food by-products and a demand for natural substances that might help maintain healthy honey bee colonies. We investigated a by-product of the wine industry, a grape pomace (GP) of the autochthonous Prokupac grape cultivar from Serbia. A hydroethanolic extract (50% (w/v) ethanol) of GP (Prokupac GP extract) obtained by the pressurized liquid extraction (PLE) method was subjected to qualitative profiling of phenolic composition by liquid chromatography with OrbiTrap Exploris 120 mass spectrometer. Then, the extracts’ antioxidant and redox-modulatory activities were evaluated through Electron Paramagnetic Resonance (EPR) spectroscopy. Finally, the extract’s potential to modulate cellular redox status was evaluated using cultured AmE-711 honey bee cells. The results show that the Prokupac GP extract contains a wide array of flavonoids, anthocyanins, stilbenes, and their various conjugated derivatives and that anthocyanins, particularly malvidin-based compounds, dominate. EPR measurements showed strong scavenging activity against superoxide anion (O₂^•−) and hydroxyl radicals (^•OH), with inhibition efficiencies of 84.37% and 81.81%, respectively, while activity against the DPPH radical was lower (17.75%). In the cell-based assay, the Prokupac GP extract consistently provided strong antioxidant protection and modulated the cellular response to oxidative stress by over 14%. In conclusion, while the Prokupac GP extract demonstrated antioxidant properties and the ability to modulate cellular responses to oxidative stress, in vivo studies on honey bees are required to confirm its efficacy and safety for potential use in beekeeping practice. Full article

Under the context of increasing demand for transparency, efficiency, and trust in food systems, digital traceability is emerging as a key strategy for improving value creation across agri-food supply chains. This study investigates how different governance structures influence the design and effectiveness of digital traceability systems. We develop an analytical framework linking four guiding questions (why, where, how, and who) to traceability performance and apply it to five Italian supply chains (wine, olive oil, cheese, pasta, and dairy) through 28 semi-structured interviews with companies, cooperatives, and technology providers. The results show that governance models shape traceability adoption and function. In captive systems (e.g., wine), traceability ensures compliance but limits flexibility, while in modular or relational systems (e.g., pasta and cheese), it fosters product differentiation and decentralized coordination. Across cases, digital traceability improved certification processes, enhanced consumer communication (e.g., via QR codes), and supported premium positioning. However, upstream–downstream integration remains weak, especially in agricultural stages, due to technical fragmentation and limited interoperability. The diverse experience data from company interviews reveal that only 30% of firms had fully integrated systems, and fixed costs remained largely unaffected, though variable cost reductions and quality improvements were reported in the olive oil and cheese sectors. The study concludes that digital traceability is not only a technical solution but a governance innovation whose success depends on the alignment between technology, actor roles, and institutional arrangements. Future research should explore consumer-side impacts and the role of public policy in fostering inclusive and effective traceability adoption. Full article

International markets are placing increasing importance on sustainability benchmarks that encompass not only environmental but also social and economic dimensions. This study investigates whether cooperative wineries, particularly those composed of small-scale producers, can meet these growing demands. Sixteen winegrowers from a cooperative winery in the Douro region of Portugal were surveyed using indicators aligned with the National Sustainability Certification Benchmark for the Wine Sector (RNCSSV). The survey captured practices from the 2022/2023 season to assess readiness for certification and examine viticultural practices affecting sustainability. Results highlight structural challenges: 57% of respondents operate as family-run businesses, often with informal organizational practices—only one-third of which met the 50% certification threshold. Nevertheless, there is evidence of a transition toward sustainable viticulture. Many producers reported soil cover practices and reduced herbicide use (19% no longer apply them), with positive implications for soil conservation and yield stability, particularly where water is available. Despite constraints in data detail, particularly regarding pesticide use and field practices, the study provides a solid empirical basis for targeted sustainability efforts. These findings may support the development of simplified tools and tailored strategies to foster sustainability transitions in cooperative winegrowing contexts. Full article

The production of winter wines in Southeastern Brazil represents a relatively recent but expanding viticultural approach, with increasing adoption across diverse wine-growing regions. This system relies on the double-pruning technique, which allows for the harvest of grapes during the dry and cooler winter season, favoring a greater accumulation of sugars, acids, and phenolic compounds. This study aimed to characterize the phenological stages, thermal requirements, yield, and fruit quality of the fine wine grape cultivars ‘Sauvignon Blanc’, ‘Merlot’, ‘Tannat’, ‘Pinot Noir’, ‘Malbec’, and ‘Cabernet Sauvignon’ under double-pruning management in a subtropical climate. The vineyard was established in 2020, and two production cycles were evaluated (2022/2023 and 2023/2024). Significant differences in the duration of phenological stages were observed among cultivars, ranging from 146 to 172 days from pruning to harvest. The accumulated thermal demand was higher in the first cycle, with a mean of 1476.9 growing degree days (GDD) across cultivars. The results demonstrate the potential of Vitis vinifera L. cultivars managed with double pruning for high-quality wine production under subtropical conditions, supporting the viability of expanding viticulture in the state of São Paulo. ‘Cabernet Sauvignon’ and ‘Sauvignon Blanc’ showed the highest yields, reaching 3.03 and 2.75 kg per plant, respectively, with productivity values of up to 10.8 t ha⁻¹. ‘Tannat’ stood out for its high sugar accumulation (23.4 °Brix), while ‘Merlot’ exhibited the highest phenolic (234.9 mg 100 g⁻¹) and flavonoid (15.3 mg 100 g⁻¹) contents. These results highlight the enological potential of the evaluated cultivars and confirm the efficiency of the double-pruning system in improving grape composition and wine quality in non-traditional viticultural regions. Full article

Flavonoid alcohols, particularly quercetin, as emerging antioxidants, demand advanced detection methodologies to comprehensively explore and evaluate their potential environmental and health risks. In this study, nitrogen–chlorine co-doped carbon dots (N, Cl-CDs), featuring an extended wavelength emission at 625 nm, were synthesized via the reaction of 4-chloro-1,2-phenylenediamine with polyethyleneimine. The engineered N, Cl-CDs exhibit superior photostability, exceptional aqueous dispersibility, and anti-interference capability in complex matrices. Leveraging static electron transfer mechanisms, the N, Cl-CDs demonstrate selective fluorescence quenching toward quercetin with an ultralow detection limit of 60.42 nM. Validation through rigorous spiked recovery assays in apple peel and red wine has been proficiently performed with satisfactory accuracy, highlighting the significant prospect of the constructed N, Cl-CDs for quercetin identification in real samples. This study provides valuable insights into the analytical determination of flavonoid compounds in complex environmental matrices, highlighting the potential of N, Cl-CDs for environmental and food safety monitoring. Full article

The wine industry faces increasing challenges related to authenticity, safety, and sustainability due to recurrent fraud, shifting consumer preferences, and environmental concerns. In this study, as part of the B.I.O.C.E.R.T.O project, we integrated blockchain technology with ultrasonic spectroscopy and soil quality data by using the arthropod-based Soil Biological Quality Index (QBS-ar) to enhance traceability, ensure wine quality, and certify sustainable vineyard practices. Four representative wines from the Marche region (Sangiovese, Maceratino, and two Verdicchio PDO varieties) were analyzed across two vintages (2021 and 2022). Ultrasound spectroscopy demonstrated high sensitivity in distinguishing wines based on ethanol and sugar content, comparably to conventional viscosity-based methods. The QBS-ar index was applied to investigate the soil biodiversity status according to the agricultural management practices applied in each vineyard, reinforcing consumer confidence in environmentally responsible viticulture. By recording these data on a public blockchain, we developed a secure, transparent, and immutable certification system to verify the geographical origin of wines along with their unique characteristics. This is the first study to integrate advanced analytical techniques with blockchain technology for wine traceability, simultaneously addressing counterfeiting, consumer demand for transparency, and biodiversity preservation. Our findings support the applicability of this model to other agri-food sectors, with potential for expansion through additional analytical techniques, such as isotopic analysis and further agroecosystem sustainability indicators. Full article

Wine DNA fingerprinting (WDF), retrieved from the amplification of a wider panel of Simple Sequence Repeat (SSR) marker mappings in the Vitis vinifera L. genome, was used to assess the monovarietal nature of Brunello di Montalcino wine. The reliability of the varietal assessment was carried out by estimating the PI values associated with resolutive unrooted dendrograms depicting the correct varietal nature of different wines. As few as five SSR DNA markers associated with a PI value of one over a million or less, PI ≤ 10⁻⁶, can identify the purity of Sangiovese against Merlot, Pinot Noir, Cabernet Sauvignon, Primitivo (Zinfandel), and genetic variants of the Sangiovese as plant references. WDF was used on other monovarietal wines obtained from Cabernet Sauvignon, Merlot, Chardonnay, and Pinot Noir to test the feasibility of the method. In blended wines, the test was able to trace the main varietal component in a three-variety blend, keeping the varietal fingerprint detectable when the main variety was at least 75% (v/v). The data confirm how local genetic variants of Sangiovese can be tracked in commercial wines, becoming, at wine makers’ demand, part of an evidence synthesis of geographical origin. Full article

Wine markets have deeply changed in recent decades in many regards. In particular, wine trade patterns have been deeply reshaped, and this also affects traditional EU exporters, who operate in a more competitive environment, with new players challenging their position and forcing them to readjust their strategies. This study analyzes recent trends in the wine exports of major EU producers. Its goal is to contribute to assessing to what extent their positioning in the international wine markets differs, and to understand the kind of competition they engage in within destination markets, with a focus on the role of their export quality as a major competitive advantage. This analysis only looks at bottled wines, both still and sparkling. It combines the use of traditional trade indicators—such as export quotas, penetration rates, and the average unit value of exports (AUV) with an innovative indicator, called C-Consy, aimed at measuring the sophistication levels of the destination markets. The results show that EU competitors behave in different ways and move along different paths. Some of them show an increasing ability to sell their products in higher segments of sophisticated markets. Others are also quite well positioned in the global arena, but they are fighting to fully catch up with the increasing demand for more sophisticated products from their clients. Some have managed to improve quality and hence advance to higher market segments, while others have shown greater weakness in facing global competition. Looking at typologies, exporters do not always show the same positioning and trends for still and sparkling wines. Full article

This paper aims to explore the impact of targeted viticultural and enological interventions on reducing the astringency of wines made solely with Mandilaria, a red Vitis Vinifera L. grape variety. Mandilaria is characterized by its high berry density, high tannin content, intense color and full body profile, all of which contribute to the distinctive enological characteristics of the wines while also pretending challenges for producers during vinification. This research aims to improve phenolic ripeness and adapt the wine produced to the requirements of the present consumers demands. In the vineyards of Paros Island, different intensities of leaf removal and modifications to pruning load were applied. Three distinct post-harvest grape dehydration techniques and two varying levels of seed removal during alcoholic fermentation were evaluated for their effectiveness in reducing astringency. Sensory analysis with a trained panel was also performed. The results demonstrate that post-harvest dehydration techniques, particularly air and sun dehydration, significantly influence the quality indicators of Mandilaria wines, enhancing the phenolic content, tannin levels and antioxidant activity, while also improving the phenolic ripeness and reducing the harsh tannic profile. Furthermore, seed removal effectively diminished astringency without affecting the wine’s structure. These findings suggest that the integration of these viticultural and enological techniques can significantly enhance the sensory attributes of Mandilaria wines, making them more appealing to modern consumers. Full article